Toffee Sesame Bananas Recipes

Steps:

• Toss the bananas in 2 tbsp of the sugar. Heat a griddle to medium, then cook the bananas, a few pieces at a time, until sticky and showing griddle marks. Keep warm in a low oven.
• For the sauce, put the remaining sugar, the butter and cream into a saucepan and stir over a gentle heat until the sugar has melted. Stir in the sesame seeds. Can be made up to a day ahead. To serve, put a few pieces of banana into 8 serving dishes, spoon over some of the caramel, then top with a scoop of ice cream.

Steps:

• Warm the sunflower oil in a saucepan, or heat your deep-fat fryer to 180C. Meanwhile, cut each sheet of filo pastry in half vertically.
• Spread 2 tsp duche de leche over a halved banana. Sprinkle over some five-spice, then put the banana at the bottom of a halved filo sheet. Roll up and around the banana, folding in the sides with each roll so that they look like a spring roll. Brush some water across the final seam to seal. Repeat with the remaining banana halves. You can do this up to a day ahead, or make and freeze for up to a month.
• Deep-fry three rolls at a time until crispy and golden, then place on kitchen paper to drain.
• Slice in half and serve with coconut ice cream, scattered with toasted black sesame seeds.

Steps:

• Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
• Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
• Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
• Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

Steps:

• Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden.
• Reserve half of the seeds; sprinkle remaining seeds over well-greased 13x9 cake pan; set aside.
• In saucepan, bring butter, sugars and water to a boil, stirring constantly.
• Cook, stirring often, until candy thermometer reaches soft-crack stage of 285F and when 1/2 tsp syrup dropped into very cold water separates into threads that are hard but not brittle.
• Immediately remove from heat; stir in baking soda.
• Pour over sesame seeds in prepared pan; let cool 5 minutes.
• Sprinkle with reserved sesame seeds, pressing lightly into toffee.
• Let cool until firm; break into pieces.
• Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month.

Steps:

• Prepare a batter by mixing together egg, flour, cornflour, custard powder and a little water (to make a runny batter).
• Heat oil in a wok, dip the banana pieces in the batter and deep fry.
• Remove, drain excess oil and keep aside.
• In a separate pot, cook the castor sugar along with water and oil till it turns golden in colour.
• Dip the friend banana pieces in the sugar syrup to coat evenly.
• Remove drain excess syrup and keep aside.
• Sprinkle sesame sees on top and dip in ice water for a few minutes.
• Remove and serve.